Easy Chicken Lo Mein Recipe

Quick Instructions:

Mix soy sauce, hoisin sauce, oyster sauce, sesame oil, brown sugar, and pepper to make the lo mein sauce.
Cook noodles al dente.
Cook the chicken with soy sauce, ginger, and garlic.
Cook vegetables for about 3 minutes.
Toss everything in the pan or wok.
Garnish with green onions.

I often get confused with Asian recipe names; all I know is that they sound delicious and I want them now. But there are two I know very well: lo mein and chow mein, two of the most well-known dishes in Chinese cuisine.

Chow mein is my favorite, but chicken lo mein is a close second. The dish is composed of egg noodles, a protein like chicken, shrimp, or beef; sautéed vegetables; and the lo mein sauce, which we will break down later.

The best thing about this lo mein recipe is that it can be made quickly and easily, with only a few ingredients, and the results are comforting and delicious. Just as your favorite take-out, but made by you. See for yourself!

Chef Knife slicing chicken on cutting board

Chef's Knife 7" | Shogun Series

1. Health Benefits And Facts About Chicken Lo Mein

Chinese food, delicious as it is, can sometimes be packed with sodium and fat. I'm not saying that as a bad thing. This is probably why it's so tasty and why we love it so much.

But when you cook your favorite recipe at home, like this lo mein chicken, you have the opportunity to make small changes for a healthier version, without altering the delicious, unique charm of Asian cuisine.

For example, you can use whole wheat noodles, low sodium soy sauce, and increase the proportion of vegetables.

Even if you don't, this chicken recipe already is on the good-for-you side of things. Check it out:

Lo mein has all the added benefits of chicken, which is a great, lean source of high-quality protein.
This recipe can be as packed with veggies as you wish! It can even have more vegetables than chicken or noodles. It’s up to you. The more vegetables you add, the healthier this meal gets.
Unlike other Chinese recipes, the lo mein noodles are not fried, providing the “clean” carbs you need for energy and proper nutrition.
There’s no real heavy fat in this recipe.

Chicken Lo Mein Nutrition Facts
(Estimated values per serving)
Calories	450-500 kcal
Fat	60 g
Cholesterol	40 mg
Sodium	600-700 mg
Potassium	331 mg
Carbohydrates	50-60 g
Fiber	4-5 g
Sugar	7 g
Protein	20-25 g

2. Ingredients For Chicken Lo Mein

Chicken. It's best to use boneless, skinless chicken breast for this recipe. Some people prefer chicken thighs as they tend to be tastier, but this time we’ll stick to a classic chicken breast recipe. The chicken must be cut into small dice.

Noodles. This recipe calls for fresh Chinese egg noodles. You can use spaghetti noodles or ramen noodles, but I would rather stick to the original!

Veggies. The best vegetables for lo mein include broccoli, onions, zucchini, red bell pepper, green bell pepper, bok choy, snow peas, carrots, bean sprouts… in theory, you can use any vegetable you like or whatever you have in the fridge. This time we use my favorites: broccoli, carrots, onions, garlic, and bell pepper. Optionally, you can use green onions as a garnish at the end.

Soy Sauce. We’re talking about Asian cuisine here, so soy sauce is as important for this recipe as the noodles and the chicken. We will use soy sauce for both the lo mein sauce and the chicken. I prefer to use low sodium soy sauce and I recommend you do the same, but it’s up to you! Some people use dark soy sauce.

Sesame oil. Another ingredient that is just irreplaceable for this recipe (if you haven’t explored the world of sesame oil yet, you’re in for a treat!)

Oyster sauce. This adds an authentic lo mein touch, but if you’re allergic or can’t get oyster sauce you can just use soy sauce.

Hoisin sauce. This savory sauce is available in every Asian market, or you can make it at home with easy ingredients such as soy sauce, vinegar, honey, and garlic, among others. As a last option, you could replace it with a bit of BBQ sauce.

Brown sugar. It will add sweetness, stickiness, and color to our lo mein noodles.

Olive oil. For sautéing the vegetables and also for the chicken. You can replace it with any other vegetable oil.

Ginger. Minced, fresh ginger would be ideal; but powdered ginger works too.

Pepper. As a spice, use ground black pepper. Forget salt this time, soy sauce already adds a lot of saltiness.

3. How To Cut Chicken For Chicken Lo Mein

For Chicken Lo Mein, the chicken breasts should be boneless and cut into bite-size pieces.

If you are going to debone the breasts yourself, you need a proper boning knife (recommendations are at the bottom of this article). This is how you do it:

Peel the skin off by grabbing one of the edges and pulling from there. You can do it with your hands.
Locate the central breastbone, in the middle of the chicken breast.
Make a cut into one side of the bone, separating two halves: one of them will have the bone still attached.
Repeat the previous cut on the half with the bone, separating the breastbone from the meat.
Cut off any part of the chicken still attached to the bone. You should be all done!

To dice the chicken breast, you will need a good cutting board and preferably a sharp chef’s knife.

Hold the chicken firmly against the cutting board.
Slice down lengthwise to obtain thick strips.
Take those strips (a few at a time) and cut them crosswise into uniform cubes.

4. Easy Recipe For Chicken Lo Mein

Servings	4
Prep time	15 min
Cook time	15 min

Sauce ingredients:

1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon hoisin sauce
1 teaspoon ground black pepper
1 teaspoon sesame oil

Chicken ingredients:

1 pound of chicken breasts (diced)
2 tablespoons soy sauce
1 teaspoon ginger (minced)
2 cloves garlic (minced)
2 tablespoons olive oil

Other:

2 tablespoons olive oil
1 cup carrots (julienned)
1 large onion (chopped)
1 red bell pepper (thinly sliced)
1 cup broccoli (chopped)
16 ounces lo mein noodles
Optional: 3 green onions (chopped)

(remember you can also add snow peas, bean sprouts, sesame seeds, anything to your taste)

Instructions

SAUCE

In a bowl, mix soy sauce, hoisin sauce, oyster sauce, sesame oil, brown sugar, and pepper. Set aside.

NOODLES

Cook noodles in a stock pot until al dente and set aside.

CHICKEN

In another bowl, toss the chicken with the soy sauce, ginger, and garlic.
Add olive oil to a pan or wok over medium heat.
When it’s hot, add the previously seasoned chicken and cook for about 5 minutes, or until brown.
Remove from heat and set aside.

VEGGIES

Add more olive oil to the pan and add the veggies.
Cook for about 3 minutes or until the vegetables are tender.

LO MEIN

This is where the magic happens! Bring the cooked chicken, the cooked noodles, and the sauce to the wok with the veggies.
Toss everything together.
Remove from heat and garnish with green onions.
Serve immediately for the best flavor!

5. How To Store And Reheat Leftover Chicken Lo Mein

Storing leftover Chinese food is as simple as keeping it in an airtight container and putting it in the fridge (up to 4 days) or in the freezer (up to 3 months). To best preserve its qualities, Lo Mein should be at room temperature at the time you store it.

Keep in mind that the freezer can change the texture of the lo mein noodles and some of the vegetables. It is always recommended to separate portions in freezer bags. Seal each bag of Lo Mein with as little air inside as possible.

If you need to thaw the lo mein, the best way is to take it out of the freezer the night before and put it in the refrigerator until the next day. To reheat it:

On the stove:

Preheat a wok or a skillet on the stove over medium heat
Add a tablespoon of olive oil.
Add the leftovers and stir fry for about 3 minutes or until hot.
While stirring, you can also add a drizzle of lo mein sauce to bring more flavor back to the noodles.

In the oven:

Place it on a tray or baking dish and cover with aluminum foil. Bake for about 8 minutes at 350°F.

In the microwave:

Microwave the chicken lo mein bit by bit, stirring every 30 seconds. This is a faster method but the lo mein noodles can get watery.

Whichever method you choose, try adding water, chicken broth, or a splash of sauce (soy, oyster, even teriyaki). This will revive the flavor and rehydrate the noodles.

6. Knives and Cookware To Make Chicken Lo Mein

1. Chef's Knife 8" | Phantom Series

An 8” chef's knife is a must-have and will be your best ally when making this easy chicken lo mein recipe, whether it's making julienne cuts, finely chopping garlic, or dicing the chicken breast.

PROS:

Forged from high quality Japanese steel.
Hand-sharpened blade with the Honbazuke method, ensuring powerful, yet effortless cuts.
The D-shaped handle fits perfectly in your hand.
Elegant, classic style that will outlive every aesthetic trend.

CONS:

The handle is slightly asymmetrical and left-handed people may not find it comfortable.
The engravings on the blade, while a beautiful touch, may accumulate food debris depending on the recipe, adding extra steps to the cleaning process.

2. Chef's Knife 8" | Glacial White Handle | Gladiator Series

A classic with a twist. In case you’re looking for all the versatility a chef’s knife is supposed to bring; the Gladiator Series is perfect, but this time with the addition of a beautiful glacial white handle. Chicken lo mein will feel like a simple, but refined, recipe.

PROS:

The blade height in this knife will give your knuckles a break and makes cutting tasks easier.
The whole design is focused on offering comfort.
Unlike our previous recommendation, the handle is ambidextrous.
The balance and weight are optimal and suitable for heavy or delicate cuts.
Affordable, high quality knife.

CONS:

You may prefer the classic Gladiator handle, and I wouldn’t blame you.
The knife does have a heavy feel to it, which some people prefer in their slicers. But if you’re looking for a lightweight chef’s knife, this is not the one.

3. Chef's Knife 8" | Dark Ice Edition | Frost Fire Series

This 8" professional chef's knife combines efficiency with an eye-catching design. Cut, slice, dice, or mince anything in this recipe while giving your guests something to talk about. But don’t choose this knife for the looks, choose it for the superb seven-layer steel and the highly comfortable feeling.

PROS:

The blade has been meticulously engineered with high-carbon, high-chromium steel, and added cobalt.
Excellent non-stick properties.
The slim, ergonomic handle offers a stress-free grip in every movement.
Unique “Black Ice” design.
Easy to clean and maintain.

CONS:

This design is only a pro if you like to steal the show. If you like to keep a low profile, you may count it as a con.
Difficult to combine with other designs so you may have to marry the Frost Fire Series.

4. Sujihiki Slicing Knife 10.5" | Shogun Series

This Western-style Yanagiba is a multi-purpose slicing knife, suitable for working raw meats, roasts, vegetables, and bread. A knife whose name translates to “flesh slicer” can’t be anything less than perfect for cutting those chicken breasts.

PROS:

Excellent performance thanks to the Japanese super steel.
Rock-hollow divots on the blade create air pockets that minimize friction and enhance non-stick properties.
The smooth, ultra-sharp edge preserves the food quality and freshness.
Rust and corrosion-resistant coating.

CONS:

The 10.5" length can be a challenge for less experienced cooks.
At this price, it is not a purchase to be taken lightly, so consider if this is the right option for your favorite recipes.

5. Boning Knife 6" | Quantum 1 Series

If you’re starting from scratch and deboning the chicken for lo mein, you need a good boning knife like this gem from the Quantum series. The sharp blade has been engineered specifically to separate bones, meat, and fat.

PROS:

The length and width of the knife are perfect for safe maneuvering while deboning meat.
The exclusive blade pattern reduces food drag.
Added chromium, it won’t stain easily.
The handle is designed for the most comfortable, non-slip grip.

CONS:

This is a fantastic addition to a professional kitchen or a very busy home kitchen. But if that is not the case, and at this price, you should be wondering how often you find yourself deboning something.
The handle may feel unfamiliar to some chefs who prefer the traditional wooden model.

6. 12" Frying Pan Wok | Oberon Series

Ideal for browning the chicken and sautéing your lo mein vegetables. This medium-weight wok has a 3-layer aluminum core for excellent conductivity that allows it to cook food quickly and evenly without altering its nutritional value.

PROS:

The premium Eterna® nonstick is one of the most durable in the world.
The angled handle allows you to master the pan with a secure, comfortable grip.
Compatible with all electric or gas stoves and optimized for induction.
Perfect-fitting tempered glass lid with pressure release hole.
Dishwasher safe.

CONS:

The price may be too high for some budgets.
This pan has a square handle and even though I have no doubt there is a good reason for it to be designed that way; I still prefer a rounded handle.

7. 12" Frying Pan Wok | Silver | Oberon Series

This Oberon silver wok sets itself apart from the rest with a coating technology that fuses extra layers of stainless steel, extending the life of the pan so that future generations of your family can cook this easy chicken lo mein recipe!

PROS:

3-Ply Aluminum-Core and several layers of 18/10 stainless steel.
Made of non-toxic and non-hypoallergenic materials, free of PFOA and PTFE.
Perfect for other recipes like frittata, since it can be easily moved from the stove to the oven.
Being 2.5 mm thick, it will never warp when exposed to high or prolonged heat.
Transparent lid made of tempered glass that allows you to supervise the entire cooking process.

CONS:

This is premium cookware with a premium-appropriate price.
Some will be more comfortable with a non-stick coating.

7. Frequently Asked Questions About Chicken Lo Mein

What is bok choy?

Bok choy is a leafy green vegetable also known as Chinese cabbage or pak choi. The taste and texture are similar to cabbage.

What is the difference between lo mein and chow mein?

The only difference is how the noodles are cooked. Lo mein noodles are tossed in the sauce just briefly at the end; in chow mein, you stir fry the noodles. As a result, chow mein noodles are a bit crunchier. Chow mein also uses less sauce than lo mein.

What other variations of lo mein can I cook?

Besides chicken; you can cook shrimp lo mein, beef lo mein, and vegetarian lo mein (only noodles and veggies).